How to Make a Perfect Cucumber Tomato Salad

California Cucumber Tomato Salad

A crisp, refreshing cucumber tomato salad with a light vinaigrette, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Quick Meals, Salads, Side Dishes

Cuisine: American

Calories: 65

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Vegetables

• 2 large cucumbers sliced
• 3 medium ripe tomatoes diced
• 1/2 small red onion thinly sliced
• 2 tablespoons fresh parsley chopped

Dressing

• 2 tablespoons extra-virgin olive oil preferably California-grown
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/2 teaspoon dried oregano
• 1 clove garlic minced

Method

 

Prepare the Vegetables

1. Slice the cucumbers into half-moons, dice the tomatoes, and thinly slice the red onion. Place all in a large bowl.

Make the Dressing

1. In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, oregano, and minced garlic until well combined.

Combine and Serve

1. Pour the dressing over the vegetables. Add the chopped parsley.
2. Gently toss everything together until evenly coated.
3. For best flavor, refrigerate for 10 to 15 minutes before serving.

Nutrition

Calories: 65kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 3g

Notes

For a milder onion flavor, soak the sliced red onion in cold water for 5 minutes before adding. This salad is best enjoyed the same day, but leftovers can be stored in the fridge for up to 24 hours. Add diced avocado or crumbled feta for extra creaminess. Avoid over-tossing to keep the tomatoes from breaking down. Serve alongside grilled chicken, fish, or burgers for a complete meal.

Tried this recipe?

Let us know how it was!

Why This Cucumber Tomato Salad Works

You know when it’s 95°F outside and you want something cold and crunchy without turning on the stove? This is it. This cucumber tomato salad is my absolute go-to for those scorching summer days when the last thing I want to do is heat up the kitchen.

The first time I made this for a July 4th BBQ, I honestly worried it was too simple. I mean, it’s just cucumbers, tomatoes, and a quick vinaigrette. But that bowl? Empty in ten minutes. People kept coming back for more, asking for the recipe. And the best part? It took me less time to make than it did to find parking at that party.

Here’s the thing about this zesty cucumber tomato salad it’s crunchy, it’s refreshing, and that tangy vinaigrette just wakes up your taste buds. Plus, it’s a healthy side dish that works with pretty much anything you’re grilling. Burgers, chicken, fish, you name it.

Key Ingredients

Let’s talk about what goes into this cucumber tomato salad. The beauty is in the simplicity just a handful of fresh ingredients that let the summer produce shine.

First up, cucumbers. I use 2 large ones, sliced into half-moons. English cucumbers are ideal here they have a tender peel and fewer seeds, so you don’t have to mess with peeling or scooping. But if all you have are regular cucumbers? Totally fine. Just peel them and scoop out the seeds if they’re big and watery. The key is getting that crunchy salad texture we’re after.

Then, ripe tomatoes. Three medium ones, diced. And here’s where I get a little picky use the best tomatoes you can find. In July, that means garden-fresh or farmers’ market tomatoes. They should be plump, red, and smell like… well, like a tomato. If they’re pale and mealy, your salad will be too. Cherry tomatoes work great too if that’s what you’ve got.

Red onion gives it that sharp bite. Just half a small one, thinly sliced. If you’re worried about onion being too strong, soak the slices in cold water for 5 minutes before adding. It mellows the bite without losing the flavor.

Fresh parsley adds a pop of green and freshness. And the dressing? Simple oil and vinegar dressing olive oil, red wine vinegar, salt, pepper, dried oregano, and a clove of minced garlic. That’s it. Simple, but trust me, it works.

How to Make Cucumber Tomato Salad

Alright, let’s get to it. This cucumber tomato salad comes together in about 5 minutes. Seriously. It’s basically a no-cook side dish that anyone can make.

Start by prepping your veggies. Slice the cucumbers into half-moons I like them about a quarter-inch thick. Dice the tomatoes into bite-sized chunks. Thinly slice the red onion. Toss everything into a large bowl. I use my biggest mixing bowl so I have room to toss without spilling.

Now for the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, dried oregano, and minced garlic. I like to let the garlic sit in the vinegar for a minute before adding the oil it helps mellow the raw garlic flavor. Whisk until everything’s combined and looking all emulsified and glossy.

Pour that vinaigrette dressing over the veggies. Add the chopped parsley. Then gently toss everything together. And I mean gently you don’t want to break up those tomatoes. Use your hands or two big spoons. Just fold it all together until everything’s evenly coated.

Here’s my secret for the best flavor: refrigerate it for 10 to 15 minutes before serving. I know, I know, you want to eat it right now. But that little rest lets the flavors meld together. The cucumbers soak up a bit of that dressing, the onions mellow out, and everything just gets better.

And that’s it. Seriously. A 5-minute recipe that tastes like you spent way more effort. The crunch of the cucumber, the burst of juicy tomato, the tang of the vinegar, the little kick of garlic and oregano it’s summer in a bowl.

Helpful Swaps and Additions

One of the best things about this cucumber tomato salad is how flexible it is. Feel free to make it your own. Here are some ideas:

• Add feta cheese crumbled feta adds a salty, creamy element that’s amazing. This is my most-requested variation.
• Toss in avocado chunks just add them right before serving so they don’t get mushy.
• Swap the herbs fresh dill, basil, or cilantro all work beautifully instead of parsley.
• Use cherry tomatoes halved or quartered, they’re perfect and often sweeter than larger tomatoes.
• Add some heat a pinch of crushed red pepper flakes gives it a nice kick.
• Make it a meal add some chickpeas or grilled chicken for protein, and you’ve got a main dish.
• Try different onions shallots or white onion work great if you don’t have red.
• Add olives kalamata or black olives give it a Mediterranean twist.

The base recipe is vegan and gluten-free as written, so it works for pretty much everyone. And if you’re looking for a low carb salad, this is perfect it’s naturally keto-friendly and light.

Can I Make It Ahead?

Great question. This cucumber tomato salad is best enjoyed the same day, but you can definitely prep ahead. Here’s the deal:

You can make the dressing and slice the onions up to a day in advance. Store them separately in the fridge. Then when you’re ready to serve, just slice the cucumbers and tomatoes, toss everything together, and you’re done. This is my go-to move when I’m hosting it makes the whole thing feel like a quick side dish even when I’m running around like crazy.

If you do have leftovers, store them in an airtight container in the fridge. They’ll last about 24 hours before getting watery. Just drain off any excess liquid before serving again. And don’t expect it to stay as crunchy as day one that’s just the nature of fresh veggies with dressing.

One thing I don’t recommend? Freezing this. The texture will be sad. Just make what you’ll eat in a day or two.

Common Questions

Make this for your next cookout, then drop a comment and tell me how fast it disappeared. I promise, you’ll be known as the person who brings the best salad to every gathering. And honestly? That’s a pretty great title to have.

For more inspiration, check out this cucumber tomato salad on Pinterest I’ve got tons of variations pinned there for you to explore.

Source: Research Source